I had a nice surprise in my inbox a few weeks ago. It seems that my recipe for Pasta with Beans and Greens with Creamy Cashew Sauce has been quite popular on Nava Atlas’s website VegKitchen.com, so she asked Hannah Kaminsky to take new photos of the dish. I feel so honored that Hannah has photographed one of my recipes! And slightly embarrassed that she saw my dark dinner pic that went with the post previously. Rather than just update the old blog post with the new pictures, I’ve decide to show Hannah’s photos off in a new post!
This Pasta with Creamy Cashew Sauce is my go-to dinner recipe for busy weeknight evenings. With kale, mushrooms, olives, and sun-dried tomatoes, it’s the perfect combination of pasta and veggies, coated in a creamy sauce.
- 12 ounces of pasta
- 1 tablespoon olive oil
- 1 shallot, diced
- 2 garlic cloves, minced
- 2 cups button or baby bella mushrooms, sliced
- 1 bunch kale, chopped
- 1 ½ cup cooked white beans such as cannellini or navy beans
- ½ cup sun-dried tomatoes, cut into thin strips, soaked for 15 minutes if they’re too stiff
- 1 cup raw cashews, soaked for 2 hours, drained and rinsed
- 2 tablespoon lemon juice
- 2 tablespoons nutritional yeast
- 1 ½ cups vegetable broth or water
- 1 teaspoon sea salt, divided
- ¼ cup kalamata olives, chopped, optional
- Cook pasta according to directions. Set aside.
- Heat oil in large pan over medium high heat. Add shallots and cook for about 5 minutes, until they begin to caramelize. Add mushrooms to the pan along with half a teaspoon of salt and continue cooking for about 10 minutes, until the mushrooms are fragrant and release their liquid.
- Add the sun-dried tomatoes, beans and kale to the pan and cook until the kale is wilted and slightly tender, for about 3 minutes.
- While the vegetables are cooking, mix the cashews, lemon juice, nutritional yeast, broth or water and ½ teaspoon of sea salt together in a blender. Blend until smooth and creamy.
- Stir the pasta, vegetables and beans and cashew cream together. Divide among plates and top with the chopped olives, if using. Enjoy!
Photos by Hannah Kaminsky